In a large bowl, mix together the flour, salt, sugar and the butter/margarine. Mix with the hands and add gradually a few tbsp of cold water until it becomes a soft dough. Cover in plastic wrap and let it chill in the fridge for 30 min.

Prick the bottom of the crust with a fork all over. Preheat the oven to 375 and bake for 30-35min.

Make the coconut cream: mix together the eggs yolks with the milk. In a large pot, mix the sugar with the cornstarch and gradually add the egg mixture. Stir slowly on a low fire until the mixture becomes bubbly and the consistency changes. Add the coconut and keep stirring. Pour this cream into the baked pie crust.

Make the cream topping: beat the whipping cream with the sugar and top the pie with the cream.

Refregirate for 3 hours before serving.